Beetroot salad "Favorite"

This layered salad with beets, raisins, eggs and cheese will be a great addition to any festive table, and your guests will appreciate it.

Cooking time 30 minutes


Beets 2 pcs

Carrots 2 pcs

Raisins white 100 g

Eggs 4 pcs

Cheese 100 g

Garlic clove 2 pcs


Salt to taste


Wrap the beets in foil and bake in the oven until tender. Cool and clean. Grate.

Peel and grate the carrots.

Boil and grate eggs.

Soak the raisins in warm water.

Grate the cheese and mix with mayonnaise and pressed garlic.

Cover the form with cling film, lay out a layer of beets and coat with mayonnaise.

A layer of carrots and mayonnaise.

A layer of cheese with garlic, a layer of grated eggs with mayonnaise.

A layer of raisins.

Repeat the layer of beets with mayonnaise.

A layer of carrots with mayonnaise and a layer of cheese, with the last layer of eggs.

Let it brew for 2-3 hours in the refrigerator and turn the mold over onto a serving dish.

Carefully remove cling film and decorate as desired.